(3494). Imperial Rice Pudding (Pouding De Riz A L'Imperiale)

Coat a two-quart pudding mold with almond ice cream (No. 3461). Have some vanilla ice cream (No. 3458) and mix into it half as much well-drained whipped cream. In the bottom of the mold inside the coating range a layer of this vanilla cream and on it one of paradise rice ( No. 3456); place over this some biscuits and macaroons steeped in maraschino, and cover with more vanilla cream, then more rice and a salpicon of fruits, finishing with vanilla cream, so that the mold be entirely full and the cover packed on tight. Imbed and freeze one hour and a half; unmold and dress on a napkin, and serve with a sauce made of apricot marmalade (No. 3675) dissolved in maraschino, stirring in some thoroughly drained whipped cream (No. 50).

(3495). Nesselrode Pudding With Candied Chestnuts (Pouding A La Nesselrode Aux Marrons Confits)

Have ready a chestnut ice cream (No. 3465); mix into it a quarter as much Italian meringue ( No. 140), and flavor with maraschino. Coat a two-quart pudding mold with vanilla icecream ( No 3458); at the bottom lay a bed of the chestnut ice cream, placing a few broken candied chestnuts here and there, then another layer of chestnut cream, and continue until the mold is per-fectly lull, finishing with the cream; force on the cover, and freeze for an hour and a half. Unmold and dress on a napkin. Serve separately a sauce made with vanilla ice cream (No. 3458) into which mix whipped cream and maraschino.

(3496). Plum Pudding (Plum Pouding)

Melt half a pound of chocolate in a quart of water, add three-quarters of a pound of sugar, a little vanilla, and one quart of cold syrup at thirty degrees; strain through a sieve and freeze; now add two Italian meringue egg-whites (No. 140), some seeded Malaga and Smyrna raisins, currants, orange, lemon and citron peel cut in three-sixteenth of an inch squares, all of these previously boiled in a little twenty-two degree syrup, then drained and macerated for one hour in kirsch; drain and mix them well into the ice. Coat a two-quart pudding mold with chocolate ice cream (No. 3449); fill it with the preparation, freeze as usual and unmold an hour and a half later, on a dish without a napkin. Make the sauce of vanilla (No. '3458), whipped cream (No. 50) and rum; pour a third of the sauce on the pudding and serve the other two-thirds apart.

Fig. 634.

(3497). Romanoff Pudding (Pouding A La Romanoff)

Make a chestnut cream the same as described for chestnut ice cream (No. 3465), having the chestnuts cooked with sugar. After this is frozen incorporate half the same quantity of whipped cream (No. 50). Have a two quart pudding mold (Fig. 633) packed in salted ice, coat the interior with uncooked orange ice cream and fill the center in separate layers; first the chestnut ice cream, then lady fingers soaked in kummel and walnuts well drained from their juice and cut lengthwise in four; have the top layer of the ice cream; cover the mold. Freeze one hour and a half, and turn it out on a napkin. Serve a separate sauce of vanilla ice cream (No. 3458) flavored with kirsch, beating it well with whipped cream.